Minolta cm 3600d

The structure of the synthesized material was confirmed using Fourier-transform infrared (FT-IR) spectroscopy (Bruker VERTEX 80v, Berlin, Germany) and Carbon-13 nuclear magnetic resonance (¹³C-NMR) spectroscopy (Bruker 400 DSX NMR, Berlin, Germany). The ¹³C cross-polarization (CP)/magic-angle spinning (MAS) NMR experiment was conducted at a Larmor frequency of 100.61 MHz. To minimize the spinning sideband, it was measured at an MAS rate of 12 kHz. Tetramethylsilane (TMS) was used as a standard to record the NMR spectra.
The thermal properties were investigated by differential scanning calorimetry (DSC, NETZSCH 200F3, Berlin, Germany) and thermogravimetric analysis (TGA, TA Instruments TA Q500, New Castle, DE, USA) under N₂ atmosphere. The rate of temperature increase was maintained at 20 °C/min.
The degree of crystallinity (DC) of the film was measured with an X-ray diffractometer (XRD, Rigaku XRD, Tokyo, Japan) with Cu Kα radiation. Measurements were carried out at a scan rate step size of 2°/min in the 2θ range 2°–40°. The pore size of the films was investigated using a field emission scanning electron microscope (SEM, JEOL JSM-6500F, Tokyo, Japan). To investigate the optical transparencies, a spectrophotometer (Konica Minolta CM-3600D, Tokyo, Japan) and a UV-visible (UV-vis) spectrophotometer (Shimadzu UV-3600, Tokyo, Japan) were used.

The colour intensity of sponge-fat cakes with and without the addition of different concentrations of green tea extracts and BHA was determined after baking using a tristimulus reflectance colorimeter (Minolta CM-3600d, Konica Minolta Sensing, Inc., Tokyo, Japan). It was expressed as L*, a* and b*, where L* represents whiteness of colour (value 100) or blackness (value 0), a* represents red (positive value) or green (negative value), and b* defines the proportion of yellow (positive value) or blue (negative value). The final result was the arithmetic mean of 12 measurements. Colour difference between samples containing antioxidants and the control sample was also calculated as (ΔE) = [(L_c^*− L_x^*)² + (a_c^*− a_x^*)² + (b_c^*− b_x^*)²]^1/2, where L_c^*, a_c^*, b_c^* are the colour parameters of the control sample and L_x^*, a_x^*, b_x^* are the colour parameters of the samples containing antioxidants.

The color of the juices was analyzed with the Konica Minolta CM-3600d colorimeter equipped with SpectraMagic NX program. Optical cuvettes with an optical path length of 2 mm, 10-degree observer, and D65 illuminant were used for the measurement. The results are presented in the CIE system L*a*b* with an accuracy of 0.01, where the parameter a* describes the share of green or red, parameter b* describes the share of yellow or blue, and the parameter L* corresponds to brightness. On the basis of the measured color parameters (L*, a*, and b*), the total change in color (ΔE) was calculated using the formula Δ = as described by Wojdyło et al. [12 (link)].